Sunday, April 13, 2008

Crab Stuffed Mushroom Bake

So I had every intention of making my Crab Stuffed Mushrooms but when I looked at my mushrooms they were slightly smaller than I like for stuffing so I decided to turn the individual stuffed mushrooms recipe into a "bake."

I scooped it and served it like a casserole with a salad but for non-ops it would be killer smeared on toasted Italian bread (like a Mushroom Bruschetta) and toss it in the food processor and it would be very tasty during the soft/pureed stage. I was always looking for savory things during that stage. There is only so much flipping sugar free pudding a person can consume.


Shelly's Crab Stuffed Mushroom Bake

3 cups Fresh Mushrooms, diced (I used a combo of White & Crimini)
1 small Yellow Onion, chopped fine
2 Green Onions, diced
2 cloves Garlic, minced
1 Tablespoon Butter
1 6 oz. can Crab Meat, drained
1/3 cup Mayonnaise
1 Tablespoon Prepared Horseradish
1/4 cup Parmesan Cheese, grated
1/4 cup + 2 Tablespoons Italian Blend Cheese, shredded
1/4 cup Italian Style Dry Breadcrumbs
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Cook onions till golden. Add the garlic and chopped mushrooms. Saute about 3 minutes till mushrooms go limp. Set aside and allow to cool.


Mix crab, mayonnaise, horseradish, cheeses (less 2 Tablespoons), bread crumbs, and seasoning. Mix cooled veggies in. Stir till well combined. Spoon into a Pyrex casserole dish. Sprinkle with reserved cheese and bake at 350 for 30 minutes.


I served the Crab Stuffed Mushroom Bake with a baby spinach salad with dried cranberries, sliced almonds, and a balsamic vinaigrette. It was super yummy and since it was 93 degrees (yeah 93 that's no typo, supposed to be hotter manana) we ate it outside on the patio. I really need to get out there and give some love to the patio... you know hose off the tables and chairs and sweep cobwebs and all that. Make it all puuuurty for the summer. Ehh, add it to the list.

Edited to add: I wrote this entry yesterday. It was hotter today... 95! and well you all know how I spent my day and it wasn't cleaning the patio so it's leftover casserole tonight on the still dirty patio ;)

3 comments:

MichelleS. said...

mmmmmmmmmm, mmmmmmmmmmmm - and just for the record, if you use the RED horseradish....the casserole doesnt come out pink!

Thanks for the recipe!
-Michelle

nina said...

Im on day 2 of postop, Im looking forward to trying this when I get to my puree stage which will be a week after Christmas, I plan to start my new year out with this delicious sounding dish.

nina said...

just ate this as my first pureed food (I put in food chopper) and to ring in new years and its yummy